Egg Substitutes 101

Opting for commercial egg substitutes (commonly referred to as refrigerated or frozen egg products) instead of whole eggs in recipes is a smart way to keep the fat and cholesterol levels in your diet within healthful limits. Here’s what you need to know about egg substitutes.

• Commercial egg substitutes are made from egg whites with vitamins and other nutrients added to make up for those lost by eliminating the egg yolks.
• Different brands vary in nutrient content. However, most are fat- and cholesterol-free and have about half the calories of whole eggs. Be sure to check the labels carefully before selecting a brand, and opt for one that’s fat- and cholesterol-free.
• Egg substitutes can be used in place of whole eggs in most recipes. They are especially good for breakfast and brunch dishes and in baked goods, such as breads and cookies. They do not work well in high-egg recipes such as cream puffs and popovers.
• Because egg substitutes are pasteurized, they are safe to use in unheated recipes that call for uncooked eggs, such as Caesar salad dressing, sauces, and eggnog.
• To replace whole eggs with refrigerated or frozen, thawed, egg substitute, use 1⁄4 cup in place of 1 whole egg, 2 tablespoons in place of an egg white, and 3 tablespoons in place of an egg yolk.
• Frozen egg substitute can be stored in the freezer for up to a year. Once opened, thawed frozen egg substitute and refrigerated egg substitute can be kept in the refrigerator for up to seven days.